Vegan Kale Salad With Quinoa, Chickpeas, & Pesto Dressing

Add your chopped kale to a large bowl and drizzle or lightly spray olive oil.
Using clean hands, gently massage the oil into the kale until the kale becomes a darker green and a bit softer in texture. It should look like it was just lightly steamed.
Cook your quinoa or use pre-cooked quinoa
Drain and rinse the can of chickpeas and lightly pat them dry. Add them to a hot, dry pan and toast them with salt, garlic powder, paprika, and turmeric.
Continue toasting them until they become slightly crispy on the outside.
In a small bowl, mix together 3 tablespoons of pesto, 1 tablespoon fresh parsley, 1 tablespoon of vegan mayonnaise, and ½ tablespoon of lemon juice. Taste and season with salt to your liking
To the bowl of massaged kale, add the cooked quinoa and combine. Then add in 3 tablespoons of fresh parsley.
Mix in half of the dressing and half of the crispy chickpeas.
When plating and serving the dish, drizzle the remaining dressing and toss the remaining chickpeas on top!